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Adan Maxwell's olive tart

Ingredients 12
Servings 6


  • 400
    readymade shortcrust pastry
  • 20
  • 1
    small onion, finely chopped
  • 2
    cloves garlic, crushed
  • 6
    spinach leaves, coarsely chopped
  • 1
    extra-large egg
  • 300
  • salt and milled pepper
  • 375
    pitted black olives
  • 125
    diced feta cheese
  • 15
    chopped fresh marjoram


Place pastry in centre of a well greased, deep, 20 cm diameter springform pan.
Working from centre outwards, press and smooth pastry with your fingertips to cover base and sides.
Line with foil and fill with baking beans or marbles.
Bake blind at 180 °C for 15 minutes. Remove foil and beans and bake for a further 5 minutes or until pastry case is a light golden brown.
FILLING: Heat butter in a heavy-based saucepan and sauté onion and garlic until soft.
Add spinach and sauté very briefly (to retain colour). Remove from stove.
Mix egg, cream, seasoning and marjoram.
Layer olives, spinach mixture and cheese into pastry shell. Pour over cream mixture to cover filling and almost fill pastry shell.
Bake at 180 °C for 45 minutes or until set.

Read more on: bake  |  sauté

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